"A quick and easy cake that resembles a root beer float. Cake mix, root beer and powdered whipped topping mix are used." — Tammy
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1 (18.25 ounce) package
white cake mix
1 1/4 cups
1 (1.3 ounce) envelope
whipped topping mix
As is, it's four stars. Only because it's not very root beer-y in flavor. The first time I saw this recipe was in a Supermoist cake recipe book and I made it according to recipe, even with the crushed root beer barrels on top. Today, when I made it, I added about a tsp. and a half of root beer flavoring concentrate and I made a Cool Whip Topping (1 container Cool Whip, 1 small box instant pudding, 1 c. milk and one tsp. of vanilla flavoring).
This time, it was much more float-like
and really incredible. Consider my changes if you decide to make this cake.
This cake is a real crowd pleaser. The smell of this cake while it's baking is amazing.
This is a quick recipe but I was looking for something more. I tweaked the recipe by adding 2tsp. of Rootbeer Concentrate. I think a vanilla buttercream frosting will work with my 2nd attempt.
I make this cake all the time! For best results, I let the frosted cake sit in the refrigerator overnight for the root beer flavor to get stronger. I also add 1/4 teaspoon root beer extract to the cake mixture.
I made cupcakes with this recipe and took it to a Father's Day cookout. After reading the reviews, I decided to add the rootbeer concentrate (all I could find at the store. Is it the same as extract?)to the batter. The long mixing time made these light and airy. I also made the Cool Whip/vanilla pudding frosting and added a little rootbeer concentrate to that too. Crushed rootbeer barrels on top were great, but don't add them too early before serving because they kind of melt in the topping. I was told that I had to make these again.
I must preface my review by stating I did change the recipe out of necessity. However, I like that it shows how versatile the recipe is so I'm rating it anyway. I planned to make 1/2 a batch w/a box white cake mix, using the other 1/2 for Jello Shot cupcakes, so I made the mix according to box directions. Too late, i realized I was supposed to use root beer in place of water. I decided to go ahead and make them anyway, and simple subbed 3 tsps of root beer extract to a regularly prepared white box cake mix and it worked out great! I already had some butter cream frozen, so I simply used that (Butter Cream II from here) w/Root Beer Extract added for flavor. These are a nice change of pace from *regular* cupcakes and I'll DEF make again (I can't wait to make them in MUGS!). TY for a great recipe!
With some modifications this is a 5 star. I made cake as is, but added 1 1/2 tsp. root beer concentrate to the cake mix. I used heavy whipping cream instead of the boxed stuff and added powdered sugar, vanilla extract and root beer concentrate. Using fresh whipped cream is way better than the boxed stuff. The root beer tast is there but subtle. I used 2 9" round pans put the whipped cream in the middle and frosted the cake with it too.
This is truly one of the very best and very easiest cakes I have ever made. It's so different! Everyone that has tried it has absolutely loved it. I'm making it tonight, and think I will try adding the root beer extract to strenghten the root beer flavor a little.
The cake was ok but will follow the advice of others next time and use some root beer flavour as without it I couldn't even taste the root beer in the cake at all. Did not like the frosting at all. Next time I think I will just make my own frosting and add some root beer extract to that as well.
* Percent Daily Values are based on a 2,000 calorie diet.
Root Beer Float Cake II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 90
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